... THE MENU_ PREPARING PARTRIDGES FOR TABLE Partridges with Piquante Sauce Braised Partridges Partridge Pudding Partridge Souffle Partridge Salad The following ways of preparing partridges may be approved of by those who are anxious to try other ways than ...

... The Menu: Some Cheese Dishes AS there are many inquiries for methods of cooking cheese, the following may be useful Rice Croquettes with Cheese Macaroni with Cheese Welsh Rarebit Cheese Pudding Savoury Rice Pudding Corn au Gratin Rice Croquettes with ...

... The Menu Two Yuletide Dinners No. I. Hors-d'ceuvres Clear Ox-tail Soup Oyster Souffle Roast Turkey. Chestnut Stuffing Boiled Ham Plum Pudding. Mince Pies Orange Jelly Olives with Anchovies Dessert Coffee. Liqueurs No. II. Native Oysters Mock Turtle Soup ...

... The Menu Lenten Fare Dishes THERE is a growing demand for dishes containing neither fish, flesh, nor fowl, not only by those who follow strict vegetarian diet, but also by others who, by way of a change, desire to have nourishing dishes which take the ...

... The Menu some useful savouries Macaroni Cutlets Bloater Fillets Sardine Sandwiches Devilled Oysters Oysters Saute a la Creme Anchovy Aigrettes Devilled Almonds Macaroni Cutlets Four ounces of macaroni, 40z. of grated cheese, 10z. of butter, ½oz. of flour ...

... The Menu FRENCH SWEET DISHES Parisian Fruit Timbale Make a Genoese cake in the shape of an ordinary timbale. When cold hollow out the centre and fill the cavity with layers of fruit compote, such as tinned peaches, apricots, pineapple, etc. Flavour the ...

... THE MENU Light Entrees How to Make Croustades Cassolettes Meringuees Chicken Creams Macaroni Quenelle Cutlets and Tomato Sauce Haricot of Ox-Tail Croustades Cut a slice of bread about two or two and a half inches thick off a stale loaf, stamp out rounds ...

... 3 r J The Menu L The Useful and Economical Casserole Now that everyone is being rationed with meat, it in important that the housewife should be careful to choose the part which has the least bone, and certainly beef steak is the most economical. Cooked ...

... The Menu Cooking en Casserole ANY dish which requires slow, gentle cooking can be prepared in a casserole, and the flavour of the food thus cooked is far better than if it is stewed in a saucepan. The dishes given below are excellent cooked in this manner ...

... The Menu Savouries for Every Dav SAVOURIES are nearly always popular and by some preferred to the sweet course which they not infrequently forego. If a menu is partly cold and partly hot, it is better to make the bonne-bouche that finishes off the meal ...

... THE MENU SOME CHEESE TRIFLES j THOUGH there is an unfortunate shortage of the ordinary kinds of cheese at the present moment, there is plenty of Parmesan to be obtained. This being the case, these few recipes will, I hope, be acceptable. Cheese Fritters ...

... The Menu Savouries for Every Day SAVOURIES nowadays are generally considered quite a necessary adjunct to the menu, and many people prefer them to the sweet course, which they not infre quently forego. If a menu is partly cold and partly hot it is wise ...